Black-Eyed Pea Salsa

Ok, here's a family favorite that Beckly claims I haven't given her... I think I have but she just keeps misplacing it. heh heh. Now she'll have no excuse!

Black-Eyed Pea Salsa

1 can black-eyed peas, drained and rinsed

1 can shoepeg corn, drained 

2 roma tomatoes, seeded and diced

Cilantro leaves to taste, chopped

2-4 green onions, finely chopped

2 avocados, diced, reserve pits

Dressing:

1/4 C olive oil

1/4 C red wine vinegar

2 cloves garlic, minced

1/2 - 1 jalapeno, seeded and finely chopped

1 tsp cumin

3/4 tsp salt

1/8 tsp pepper

Juice of 1 lime

Combine all ingredients (black-eyed peas through avocado) in a large bowl and toss.  Put avocado pits in the bowl.  Whisk dressing ingredients together in a small bowl.  Pour over black-eyed pea mixture.  Let sit several hours to allow flavors to blend; stir before serving.  

Serve with tortilla chips, cheese quesadillas, tortilla roll-ups, omelets, hamburgers, baked potatoes, etc.  

Tips:

*Leaving the avocado pits in the bowl will help keep the avocado from turning brown.  

*Shoepeg corn does make a difference and is better than regular corn.

Enjoy!!